Beset within the heart of the buzzing Meat Packing District, Spice Market’s interior oozes the kind of zen and calm one would only get from a temple – a connotation perhaps induced by the internal architectural wonder that really sets this restaurant apart from the competition. Artifact imports from as far as Rajahstan and Bhurma, coupled with the aesthetic eye of designer Jacques Garcia have effectively brought South East Asia to New York, albeit with a colonial twist. Charred Chilli Beef Skewers and Pork Rib Vindaloo jostle for attention, amongst Vietnamese infusions of Char-grilled Chicken with Lemon-grass and Kumquats, or …continue reading
